Sunday 11 April 2010

butter cake | 牛油蛋糕

back to the basic

ingredients | 料

butter 250g 牛油
flour 250g 面粉
sugar 200g 糖
milk 100ml 牛奶
soda bicarbonate 2g 发粉
egg 6 蛋
vanilla essence 香草精

creaming method for today. 今日用擂油法。

  1. first, beat butter with sugar until fluffy but do not over beat. when the colour of butter become lighter, means is fluffy. 先将牛油和糖打,搅打至松软及呈奶白色。不要打过头。
  2. then add in eggs in 3 portions. mix thoroughly before one and other. 将蛋分三部分加入,拌匀。
  3. after that add in dry ingredients and milk alternatively. 然后加进干的材料和牛奶,轮流
  4. Pour the batter into a baking pan (baking paper at the bottom) . Then, bake for 40-45mins at 180 degree Celsius. 倒入烘盘(铺上烘焙纸),烘40至45分钟。

remember to shift all dry ingredients. 干粉一定要过筛。

over beat will make cake become dense. 如果打过头,蛋糕就不会松软,会比较结实。


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